• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• Journal of the Korean Wood Science and Technology
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• v.49 no.4
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• pp.287-298
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• 2021

Torch ginger (Etlingera elatior Jack) is a potential source of lignocellulose material for various derivative products. This study aims to determine the chemical components, ratio of syringyl to guaiacyl units (S/G) in lignin, and crystallinity of the biomass of torch ginger. The effects of soda pulping on the chemical characteristics of torch ginger pulp were also studied. Pulping of the chips was conducted with active alkali of 15%, 20%, and 25% and a Liquor-to-Wood (L/W) ratio of 4:1, 5:1, and 6:1. The impregnation and pulping times at maximum temperature (170℃) were 120 and 90 min, respectively. To assess the effect of treatments on the properties of pulping, a two-factorial experimental design was applied. Results showed that the content of α-cellulose and hemicellulose in the torch ginger was 48.48% and 31.50%, respectively, with an S/G ratio of 0.70 in lignin. Soda pulping changed the crystalline structure of the biomass from triclinic to monoclinic. Active alkali, L/W ratio, and interactions considerably influenced the observed responses. The degree of delignification increased with an increase in the loading of active alkali, which lead to a decrease in the kappa number of the pulp. An active alkali content of 25% and an L/W ratio of 6:1 resulted in the highest delignification selectivity with a kappa number of 2.78 and a yield of 24%. Given its cellulose content and ease of pulping, torch ginger can be a potential raw material for derivative products that require delignification as pretreatment. However, the increase in cellulose crystallinity should be considered when converting torch ginger to bioethanol.

• Biomolecules & Therapeutics
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• v.31 no.4
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• pp.417-424
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• 2023

Parkinson's disease (PD) which has various pathological mechanisms, recently, it is attracting attention to the mechanism via microbiome-gut-brain axis. 6-Shogaol, a representative compound of ginger, have been known for improving PD phenotypes by reducing neuroinflammatory responses. In the present study, we investigated whether 6-shogaol and ginger attenuate degeneration induced by Proteus mirabilis (P. mirabilis) on the intestine and brain, simultaneously. C57BL/6J mice received P. mirabilis for 5 days. Ginger (300 mg/kg) and 6-shogaol (10 mg/kg) were treated by gavage feeding for 22 days including the period of P. mirabilis treatment. Results showed that 6-shogaol and ginger improved motor dysfunction and dopaminergic neuronal death induced by P. mirabilis treatment. In addition, they suppressed P. mirabilis-induced intestinal barrier disruption, pro-inflammatory signals such as toll-like receptor and TNF-α, and intestinal α-synuclein aggregation. Moreover, ginger and 6-shogaol significantly inhibited neuroinflammation and α-synuclein in the brain. Taken together, 6-shogaol and ginger have the potential to ameliorate PD-like motor behavior and degeneration of dopaminergic neurons induced by P. mirabilis in mice. Here, these findings are meaningful in that they provide the first experimental evidence that 6-shogaol might attenuate PD via regulating gut-brain axis.

• Journal of Ginseng Research
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• v.14 no.3
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• pp.442-446
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• 1990

As a part of studies on the quality control of crude drug-drink preparations, ginger components were identified by TLC and 6-gingerol was determined quantitatively by HPLC. Ginger components were identified by TLC with benzene/acetone (4:1, v/v, on silica gel plate by spraying a vanillinsulfuric acid reagent. 5-Gingerol contents were determined at 280 nm by HPLC on Lichro CART RP-18 column with acetonitrile/wate(38:62, v/v). Its transfer rate in the 3 types of crude drug extract drinks was 65.4-85.1% compared to the content in the ginger extract.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.4
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• pp.343-346
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• 1995

The inclusion of crude ginger rhizome (zingiber officinale) extract at 0.5 to 1.0% (v/w) in the marination of marginally acceptable lean beef improved meat tenderness by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded the development of rancidity and increased shelf-life of precooked lean beef two-fold in saran-wrap (no vacuum) storage at $4^{\circ}C$. Ginger rhizome improves the palatability and acceptability of lean beef from carcasses of marginal quality. It is particularly beneficial for the preparation of pre-cooked ready-to-eat beef products that are not vacuum-packaged.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.143-147
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• 2006

Physiological activities of Korean-grown ginger (KG) and Chinese-grown ginger (CG) extracts were examined. Ginger was extracted with water, and 50 and 100% ethanol, and then nitrite-scavenging activity (NSA), superoxide dismutase (SOD)-like activity, and electron-donating ability (EDA) of extracts were investigated. NSA at pH 1.2 was the most effective in 50% ethanol extracts of both origins. SOD-like activities of water and 50% ethanol extracts of both samples were 8.66-35.95% lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activity of KG extracts was higher than that of CG extracts, and water extracts of samples were the highest. EDA of KG extract was higher (22.23-86.95%) than that of CG extract, while both sample extracts showed lower EDA than those of 1 and 0.1% L-ascorbate solutions.

• Journal of Nutrition and Health
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• v.37 no.9
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• pp.780-785
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• 2004

Recently many investigators have initiated searches for immunomodulating substances from natural food sources. Ginger (Zingiber officinale Roscoe) has been used as a raw material in many traditional preparations since the ancient time. This study was performed to investigate the immunomodulative effects of Zingiber officinale Roscoe in mice, using ex vivo experiments. In order to elucidate the immunomodulative effects of Ginger, water extracts of the plant were orally administrated into mice, and isolated splenocytes and macrophages were used as experimental model. In order to identify its ex vivo effect six to seven week old Balb/c mice were fed ad libitum on a chow diet and water extracts of ginger were orally administrated every other day for two weeks at two different concentrations (50 and 500 mg/kg b.w.). After preparing the single cell suspension, the proliferation of splenocytes was determined by MTT assay. The result of ex vivo study showed that the highest proliferation of splenocytes and macrophage activatation was seen in the mice orally administrated at the concentration of 500 mg/kg b. w. of ginger water extracts. In conclusion, this study suggests that ginger extracts nay enhance the immune function by regulating the splenocyte proliferation and cytokine prodution capacity by activated macrophages in mice.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.453-461
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• 2004

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.321-329
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• 1990

The present study was carried out to investigate the antioxidant effects of onion and ginger on the lipid peroxidation of mackerel during frozen storage. mackerels were reated with onion juice ginger juice tocopherol and BHA and stored at -18$^{\circ}C$ for 6 weeks. lipid peroxidation in samples was estimated by the periodical measurements of acid value iodine value peroxide value carbonyl value 2-thiobarbituric acid value and fatty acid composition. The treatments with ginger and onion were effective on the suppression of acid value and carbonyl value of makerel oil during 4 to 6 weeks of frozen storage. The iodine value was not affected by the treatments with various antioxidants, The production of peroxides was delayed by ginger or onion treatment, the TBA value of the sample muscles was not lowered by the treatments, The treatment with onion resulted in less changes in the contents of $\omega$-3 polyunsaturated fatty acids and in the P/S ration of fish oil than the control did. Results indicate that the applica-tion of ginger or onion juice on the surface of fishes may be useful to lower the degree of rancidity of fish during the froxaen storage.

• Plant Resources
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• v.2 no.2
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• pp.81-87
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• 1999

Sixteen isolates showing relatively strong antagonicity against the ginger rhizome rot pathogen, Pythium zingiberum, were selected among the 155 isolates from ginger rhizome surfaces and rhizospheres of ginger cultivation fields in Wanju, Chonbuk. The isolate, 'HB 26-5'showing the strongest antagonicity was finally selected by testing duration of inhibition effect and pathogenicity to ginger. The isolated antagonistic microorganism, 'HB 26-5' was rod shape, gram positive and formed endospore. The isolate produced acids utilizing glucose, arabinose, xylose and mannitol, and acetoin at VP test, and grew anaerobically. Temperature range for growth was from 10 to 4$0^{\circ}C$ . Reaction to catalase and gelatin, hydrolysis were positive, and casein hydrolysis and indol production were negative. Based on the mycological characters and the fatty acid composition, it was identified as Bacillus polymyxa. The pathogenicity test of isolated Bacillus polymyxa 'HB 26-5'on 22 crop cultivars resulted that only the lettuce was influenced in germination, and the others were not affected.